Leftover Chicken Taco Salad with a Lime and Coriander Dressing a

Name: Leftover Chicken Taco Salad with a Lime and Coriander Dressing a
Cuisine: American, Mexican, Latin American
Ingredients: (serves 2); 2 soft tortilla wraps, cut into strips; ½ tbsp olive oil; Good pinch of sea salt; Pinch of garlic granules; For the Salad; 2 cups Left over roast chicken; ! corn on cob, husks removed; Half a garlic clove, peeled; 1 tbsp butter at room temperature; 6 salad radish, finely sliced; 12 vine cherry tomatoes, halved; 4 tbsp sprouting beans; Salad leaves to serve; For the Dressing; Juice from 3 limes; 3 tbsp fresh coriander; 2 tsp runny honey; 1 tbsp olive oil; Click to print (Opens in new window)

4 steps

Updated at: Thu, 17 Aug 2023 02:27:32 GMT

Ingredients

0 servings

2tortilla wraps

soft, cut into strips

2 cupschicken

0.5garlic clove

1 Tbspbutter

6salad radish

finely sliced

12vine cherry tomatoes

halved

4 Tbspsprouting beans

3 Tbspfresh coriander

2 tsprunny honey

1 Tbspolive oil

Instructions

Step 1

To make the crispy taco strips, add the strips to a bowl. Add the oil and a good pinch of sea salt. Give it a good mix with your hands so the strips are coated. Cook in the air fryer for 6 minutes (or grill turning halfway) Remove and place on a rack so they go really crispy and set aside.

Step 2

For the corn heat a griddle pan until smoking hot. Rub the garlic clove (cut side) all over the corn. Next rub the butter all over the cob too. Add to the hot griddle pan and griddle for 2 minutes on each side. Slice the kernels off holding it horizontally slicing downwards.

Step 3

Make the dressing by adding all of the into a jar or bow, shake or whisk to combine.

Step 4

Assemble the salad by adding the salad leaves, radish, tomatoes, sprouting beans, sweetcorn and chicken. Pour over the dressing and finish off by adding the taco strips. Enjoy 😊